Indian High-Protein Tofu Curry with Quinoa and Spinach Salad

Allergens

Soy (from tofu)

Ingredients

• 12 oz extra
• firm tofu, drained and cubed
• 1 cup uncooked quinoa
• 4 cups fresh spinach, washed and chopped
• 1 large red bell pepper, diced
• 1 large cucumber, sliced
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1
• inch piece fresh ginger, grated
• 1/4 cup coconut milk
• 1/4 cup fresh cilantro leaves, chopped
• 3 tbsp extra
• virgin olive oil
• 2 tbsp lemon juice
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• Salt, to taste

Instructions

1. In a large bowl, whisk together coconut milk, garlic, ginger, turmeric, cumin, coriander, black pepper, and cayenne pepper. Set aside. Heat 2 tbsp of olive oil in a non stick pan over medium heat. Add tofu cubes and cook for 4 minutes on each side until golden brown. Transfer the cooked tofu to a plate and set aside. In the same pan, add remaining olive oil, red onion, and bell pepper. Sauté for 5 minutes until vegetables are tender. Stir in the spice mixture and cook for another minute. Add the tofu back into the pan and gently stir to coat the cubes with the spiced sauce. Cook for an additional 2 3 minutes. Remove from heat and set aside. Meanwhile, cook quinoa according to package instructions. Once cooked, fluff with a fork and let it cool slightly. In a large salad bowl, combine the cooked quinoa, spinach, cucumber, cherry tomatoes, and lemon juice. Toss gently until well mixed. Divide the salad among 4 plates and top each with a generous portion of the tofu curry. Garnish with fresh cilantro leaves.

Chef’s Insight

Experiment with different vegetables or protein sources to customize this dish to your preferences and dietary needs.

Notes

Adjust the spice level to suit your taste by adding more or less cayenne pepper.